Category: Seafood

I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂

Method:
1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.

Chili Crab ala Aishah, named after my niece cos the recipe came from her sharing 😉

It’s tasty and both my husband and eldest daughter gave their THUMBS UP!
I cooked this last Saturday together with the Karipap Bai … so last Saturday was super busy and tiring but all these did not matters when I see the end results and my family members enjoying them 🙂

Method:
Heat about 5 tbsp of oil in a wok.
Stir fry the toasted belacan and the chili paste till fragrant.
Add crabs and stir fry
Add 1 cup of hot water
Cover and let it simmer for about 8-10 mins
Add in the eggs. Mix well.
Once everything is cook, can off the fire and it’s ready to be serve.
Garnish with spring onions or coriander leaves.

There’s a certain satisfaction in being able to finish all my marketing and cooking by 10 am today 🙂 The power of waking up at dawn and not continuing with my sleep. More time for me, yeayyy!! 🙂

Part of today’s menu is Ketam Berempah (Crabs cooked in spices).

The recipe is simple and frankly when it comes to crabs …. whatever way you choose to cook them, definitely delicious!

I usually avoid cooking crabs, not because I do not like them but rather for my eldest daughter’s sake. She loves crab but unfortunately when she ate even a little of the flesh, there will be an allergy reaction.

So today, I told her that she could eat the crabs but unfortunately she has to stay indoor until the allergy reaction subsides. Her reaction to my comment was comical to say the least hahahahaa….

Method:
– Fry the blended ingredients till fragrant in a wok.
– Add the tumeric powder and tamarind juice. Stir a bit.
– Add salt and sugar to taste.
– Finally, add the crabs. Stir well and close the wok with a lid for about 5 min.
– Open the lid, and stir well again. Close the lid. Repeat till crabs are cooked.
– Once crabs are cooked, off fire. Ready to serve with rice and other dishes.

After I ate the Mediterranean Baked Fish at The Manhattan Fish Market the other day, I wanted to try baking it myself at home. Surfing through the Net, I found this recipe. Original post can be found here.

Method :
Marinate the fish with all the ingredients and wrap in the aluminium foil.
Keep in the fridge for minimum about 1/2 hour. Baked in the oven over 180 degree C for 7-10 mins. Serve with rice and vegetables of your choice. Best to squeeze a slice of lemon or lime over the fish before eating… add a bit of a kick to it! 🙂

A recipe shared by a friend. Yumss … I love the spices and taste of this Botok-botok Tahu. This Javenese dish traditionally are made from fish, vegetables, grated coconut and wrapped in banana leaves. But this recipe is a new version using egg tofu and prawn or fish (up to your preference). This dish is best eaten with hot rice.

Note : Use a dry-blender if possible, or else drain the liquid before wrapping the paste.

Mix the blended ingredients with tofu, egg white, lime leaves and prawns.
Place few small pieces of turmeric leaves on a piece of banana leaf before putting the botok botok paste. Wrap to your preferred style. Steam for 30 minutes.

This was my main course for dinner yesterday, I adapted the recipe from Divas Can Cook. I tweaked a bit the recipe to suit my Asian tastebud 😉

My Spicy Salmon with Pineapple and Mango Salsa …. Yumss!!!

I’ve already posted the Pineapple and Mango Salsa recipe earlier, so today will be sharing the recipe for the Spicy Salmon…. I called it Spicy cos it is really spicy with the addition of the birds-eye chillies.

Salmons are expensive and so this is the first time I’ve ever bought them and cooked them.

This recipe taste good especially when you eat the salmon with the salsa. Quick and easy to cook too!

Method :
Place salmons in a casserole dish lined with aluminium foil. Drizzle both sides of the salmon with lemon juice.
Combine the spices and sprinkle both sides of the salmons with the spices generously.
Then add the lemongrass, onions, birds-eye chillies and over them.
Last, add the butter on top of the salmons.
Baked for about 12-15 mins in the oven over 200 degree C.
Served with the salsa.

This dish became a favourite of our family after we ate it at my 3rd sister’s. It uses a pre-mix chilli crab paste from Prima and instead of using crabs, we replace it with mussels. It works! Very spicy and flavourful …. Yumss!!! Besides, using either crabs or mussels, you can also use clams if you want.

The Quick N Easy Chilli Mussels …. 🙂

All you need is :

1 kg of mussels – soak with salt water, rinse and clean thoroughly and then boil for about 5-10 mins.

1 packet of Prima Taste Singapore Chilli Crab paste

1 onion – sliced thinly

1 lemongrass – cut into 2 till midway length only

4-6 bird’s eye chillies – cut into small pieces

2 eggs

2 tbsp of oil

1 cup of water

salt and sugar to taste

Method :

Heat the oil in a wok, fry the onions, lemongrass and bird’s eye chillies for about 5 mins. Then add in the Prima Chilli Crab paste, add water and stir well.

Add in salt and sugar to taste. Then add in the eggs and stir well. Finally, add in the mussels and mix them well with the sauce. Ready to serve with hot rice.

One of my favourite recipe and this dish has always been a winner in my family.

The Malay style of bbq fish has two version. One is to just bbq the fish and then dip into a spicy sweet black soya sauce (sambal kicap) and another is to bbq the fish with a very spicy sambal (chillies mix) on top.

This recipe is the 2nd version.

Spicy BBQ Fish

Fish – can either use stingray, garoupa or sea bass 1 cup of oil for frying sugar and salt to taste 1-2 cups of water banana leaves – cut to size that fits to wrap the fish enough coriander leaves and lime (for garnishing)

If you are using stingray, let the stingray soak in tamarind water for about 1/2 an hour. Then wash clean. Best to scrap the skin lightly with the back of the knife, this helps to get rid of the strong fishy smell.

After that, steam the fish for about 10 mins. Steaming the fish first will help to lessen the time during the bbq.

Next, take a piece of the banana leaves, spread 1 tbsp of the sambal (chillies mix that has been cook as instructed below). Put the fish on top of the spreaded sambal, then add 2-3 more tbsp of the sambal on top of the fish. Wrap the fish with the banana leaves neatly. Use toothpicks to close the leaves.